Chewy cylindrical rice cakes simmered in a sweet, spicy gochujang sauce until glossy. This street-food favorite usually simmers in an anchovy stock; this vegetarian version uses a kelp-only stock instead.
Make the kelp stock
Soak the dried kelp in the water, then bring it to a gentle simmer and remove the kelp before it boils hard.
Soften the rice cakes
If the rice cakes are hard or refrigerated, soak them in warm water until pliable.
10 minSeason the stock
Stir the gochujang, gochugaru, sugar, and soy sauce into the simmering stock until smooth.
Simmer the rice cakes
Add the rice cakes to the pot and simmer, stirring often so they don't stick, until they turn glossy and chewy.
10 minFinish
Stir in the scallions, and the boiled egg halves if using, and simmer a minute longer before serving hot.
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